1 box (18.25 ounces) devil’s food cake mix
1 box (2.4 ounces) instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
1/2 cup water
Chocolate ganache or 1 can dark chocolate frosting
24 small (2.5 inch tall) flowerpots
1 pkg. Oreo Cookies
24 lollipops on a stick and 24 spearmint leaf candies, cut in half lengthwise or 24 small artificial flowers
Preheat oven to 350 degrees. In a large bowl, use a mixer to beat together the first 6 ingredients together until smooth. Line muffin tins with cupcake liners. Scoop batter into muffin cups about 2/3 full. Bake for 18 to 22 minutes. Remove from oven and let cool completely. Dip top of cupcakes in warm but, not hot ganache or frost cupcakes with dark chocolate frosting. Place cupcakes in flowerpots. Crush Oreos in a food processor or by hand in a Ziploc bag. Sprinkle cupcake tops with a generous amount of cookie crumbs to look like dirt. Decorate each flower pot a flower made with a lollipop and leaves or an artificial flower. Makes about 24 cupcake flowerpots.
1 bag (12 ounces) semi-sweet chocolate chips
1 cup heavy cream
Heat cream in the microwave or on stove until very hot but not boiling. Add chips and stir until smooth.